Ingredient Checklist


Instructions Checklist
  • Heat oven to 375 degrees. Place flour, sugar, and poppy seeds in food processor. Add butter; process until mixture resembles coarse meal, approximately 10 seconds.

  • With machine running, add ice water and egg yolks through the feed tube, and process until the dough holds together.

  • Turn dough out onto a piece of plastic wrap; press into a flat circle. Wrap in plastic, and chill for at least 1 hour.

  • Coat tartlet pans with cooking spray. On a lightly floured board, roll out dough to 1/8-inch thickness. Using a round 3 1/2-inch pastry cutter, cut out 36 circles. Press dough into molds, and place a second tartlet pan of the same size on top; press the two together lightly.

  • Bake 8 to 10 minutes; when the pastry begins to brown around the edges, remove the top pan, and continue baking until the pastry dries out and turns golden brown, 4 to 6 minutes. Transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days.